Slow Cooker Ribollita
 
Prep time
Active time
Total time
 
Author:
Difficulty: Easy
Est. Cost: $15
Serves: 4 servings
Ingredients
  • 3 medium carrots, roughly chopped
  • 3 stalks celery, roughly chopped
  • ¼ small head green cabbage, sliced (about 3 cups)
  • 4 ounces pancetta, diced
  • 1 cup dried cannellini beans, picked over and rinsed
  • ¼ cup tomato paste
  • ½ cup grated parmesan cheese, plus a 2-inch piece of the rind
  • Kosher salt and freshly ground pepper
  • 5 thick slices crusty bread
  • ¼ cup chopped fresh parsley leaves
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 3 cloves garlic, sliced
  • 4 cups chicken STOCK
Instructions
  1. Combine the carrots, celery, cabbage, pancetta, beans, tomato paste, parmesan rind, 1 teaspoon salt, ½ teaspoon pepper, the chicken STOCK and 3 cups water in a 5-to-6-quart slow cooker. Cover and cook on low, 7 to 8 hours.
  2. Stir the soup well, then add the grated parmesan and parsley. Season with salt and pepper.
  3. Meanwhile, preheat the broiler. Spread the remaining 4 bread slices on a baking sheet and drizzle with olive oil. Broil until golden, 1 to 2 minutes per side. Place a slice in each bowl.
  4. Heat 3 tablespoons olive oil and the garlic in a medium skillet over medium-high heat. Cook, swirling the pan frequently, until the garlic is golden brown, about 3 minutes. Stir the garlic and oil into the soup. Ladle the soup over the bread in the bowls.
Nutrition Information
Calories: 642 Fat: 28 g Saturated fat: 9 g Carbohydrates: 67 g Sodium: 1,044 mg Fiber: 15 g Protein: 27 g Cholesterol: 35 mg
Recipe by The Amiable Cooks at https://theamiablecooks.com/slow-cooker-ribollita/